Ingredients

1 Tbsp (15 ml) Olive oil or butter ½ cup (125 ml) Mushrooms, sliced
½ cup (125 ml) Cherry tomatoes, halved
1 small Jalapeño chilli pepper, chopped (remove seeds for less heat)
1 Tbsp (15 ml) Seven Colours Grill Seasoning™
4 Eggs, beaten
¼ cup (60 ml) Cheese, shredded
1 Handful fresh parsley or chives, finely chopped

Method

Heat olive oil or butter in a non-stick skillet over medium heat. Add mushrooms, jalapeño and Seven Colours Grill Seasoning™. Cook for 3–4 minutes until mushrooms soften. Add tomatoes and cook for another 1–2 minutes until they just begin to soften. Pour beaten eggs over the veggies and cover the pan. Let it cook undisturbed for about 1 minute. Sprinkle shredded cheese on top, recover the pan, and cook for another 1–2 minutes until the cheese melts and the eggs are set. Garnish with fresh herbs and serve immediately.
Tip: Best served with avocado and sourdough bread. Use cheddar cheese for a sharper flavour and gouda for a milder taste.